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opelys Redoes 
of Good Things to Eat 



Book_Jla_8_l_ 
CopyrightN 0 

COPYRIGHT DEPOSIT. 



Copel^'s Recipes 

of Good Things to Eat 




Eighth-nine Recipes with full instructions 

By MRS. LU VADA COPELT 

U 

Copyright 1921 



> -> a 




MAR I? 1921 
©CU611435 



CARAMEL CAKE 




4 cups of granulated sugar 
12 whites of egg 
6 Whole eggs 
2 teaspoonfuls of flavoring 
2 cups of sour cream 
2 teaspoonfuls of soda 
6 teaspoonfuls of baking powder 
% cup of melted butter 



7 cups of Gold Medal flour 
1 cup of water 

Add soda to the sour cream, mix baking powder 
and flour. Mix altogether the whole eggs, cream, 
soda, butter and half the flour with baking powder, 
beat 10 minutes. 

Put sugar in the sauce pan over a slow fire till 
it melts, stir occasionally to avoid burning, when dark 
brown add one cup of water, boil till it threads. Add 
a pinch of salt to the twelve whites, beat till stiff, pour 

the melted sugar over them, beat slowly till cold. 

Add half this mixture to the above, beat slowly 
fifteen minutes, then the remainder of the flour, beat 
all ten minutes. Then slowly fold in the remainder 
of the melted sugar, bake loaf or layer, delicious with 
caramel nut filling. 



1 



CHOCOLATE CAKE 

8 cups of sifted pastry flour 

8 teaspoonfuls (level) of baking powder 

3 cups of strong fresh made coffee 
2 cups of melted butter 

2 teaspoonfuls of soda 

4 cups of brown sugar 
12 eggs 

1 cup of grated chocolate (Baker's) 

2 teaspoonfuls of vanilla. 

Mix soda in hot coffee, let cool, melt chocolate in 
oven, add chocolate, butter, unbeaten yolks, flavoring, 
fltour mixed with baking powder. 

Add a pinch of salt to whites, beat till stiff, boil 
one cup of coffee with sugar till it threads, pour over 
the beaten whites, beat slowly till cold. Beat the 
first mixture fifteen minutes then slowly fold in the 
last mixture, may be baked in layers or loaf with 
boiled or chocolate frosting. 

For an ordinary cake use half the ingredients. 



2 



SOUR CREAM CAKE 

12 eggs 
2 cups of sour cream 

1 cup of melted butter 

2 teaspoonfuls (level) of soda 

8 teaspoonfuls of baking powder 

8 cups of sifted flour 

2 teaspoonfuls of desired flavoring 

Mix cream with soda, baking powder with flour, 
add to the cream and soda the unbeaten yolks, but- 
ter, flour is to be measured by sifting into the cup each 
time until you have sifted the cup full 8 times having 
eight cups of the sifted flour add half flour to above. 
Add a pinch of salt to the whites, beat stiff. Boil 
sugar with 2-3 cup of water till it threads, pour over 
the whites, beat till cold. Add one-half of this to the 
above mixture, beat 15 minutes. Add the remainder 
of the flour, beat ten minutes, slowly fold in the re- 
mainder of the mixture, bake in loaf or layer, delicious 
with boiled frosting or caramel nut filling. This cake 
may be made by adding two teaspoonfuls each, cinna- 
mon, alspice, cloves and two cups of raisins or one of 
raisins and one of currants. Half the ingredients 
is sufficient for ordinary cake. 



3 



MOTHERS COFFEE CAKE 



1 cup of butter 

1 cup of brown sugar 

1 cup molasses 

4 eggs 

1 cup of cold coffee 
1 teaspoonful of soda 
4 cups of flour 
Spices 

Cream butter and sugar, add soda to boiling cof- 
fee, let cool, add to above, molasses, beaten yolks, the 
•flour to which the baking powder has been thorough- 
ly mixed, one teaspoonful each, ginger, cloves, alspice 
and cinnamon, beat slowly fifteen minutes, lastly fold 
in the stiffly beaten whites. Fruit may be added if 
desired, bake in loaf or layer. 



BREAKFAST COFFEE CAKE 

3 cups of bread sponge 

1 cup of sugar 

1 cup of seedless raisins 

■/4 CU P °f butter 

1 teaspoonful of cinnamon 

Mix the sponge, sugar, raisins, butter, spice with 
enough flour to make a stiff batter, let raise, knead 
with as little flour as necessary, let raise, bake till 
done. Serve sliced and toasted for breakfast. 



4 



AUNTIES DROP GINGER COOKIES 



1 cup of butter 

1 cup of sour milk 

2 teaspoonfuls of soda 

2 teaspoonfuls of ginger 

1 cup of sugar 

1/2 CU P of molasses 

2 eggs 

1 cup raisins 

2 heaping teaspoonfuls baking powder 

Mix baking powder with flour, the soda with the 
milk, cream, butter and sugar, add well beaten eggs, 
the molasses, the milk, two cups of the flour, beat 
slowly till very light, dredge the raisins with flour, 
add to the above, add enough flour for a thick dough, 
drop one teaspoonful on greased tins, bake, when cold 
place in a jar with oiled paper between layers, cover 
closely, serve after twenty-fours hours. These may 
be frosted with cream frosting, made of sweet cream 
and powdered sugar. 



5 



ANGEL FOOD CAKE 

12 whites 
1 cup of flour 
1/2 cup of sugar 

1 teaspoonful of cream of tartar 
1/2 teaspoonful of baking powder 

Sift together ten times the flour, sugar, cream of 
tartar and baking powder, add a pinch of salt to the 
whites, beat till they are stiff, fold in the above in- 
gredients teaspoonful at a time until you have all 
the flour in, bake slowly one hour, invert over three 
cups so the air will circulate equally above and be- 
low. When cold serve with boiled frosting. 



6 



SUNSHINE CAKE 



6 eggs 

1 cup of sugar 

1 cup of flour , 

1 teaspoonful of cream of tartar 
1 teaspoonful vanilla 
Pinch of salt 

Sift sugar^ cream of tartar, flour five times together, 
add half salt to egg whites, beat stiff, remainder of 
salt to yolks, beat till lemon color, fold the beaten 
whites with yolks. Add flour teaspoonful at a time 
folded in, with wire beater (paddle shaped). When 
evenly mixed turn in ungreased tin, bake slowly one 
hour, remove from oven, invert over three cups till 
stone cold, frost with boiled frosting. 



7 



POT ROAST 

5 lbs. of beef 

2 tablespoonfuls of vinegar 
2 medium sized onions 

1 carrot 

2 stalks of celery 
2 bay leaves 

% teaspoonful ground sage 
1 quart water 

Remove the fat, place in a heated kettle, quickly 
brown, then pour one quart of water, add vinegar, 
onions, celery, carrot, bay leaves and sage, cook till 
tender, dredge with flour, salt pepper, brown, serve 
hot. 



8 



FOREIGN MEAT LOAF 



1 pound of veal 
1 pound of beef 
1 pound pork 
1 cup of crumbs 
3 eggs 

1 sweet pepper 

14 teaspoonful of ginger 

1 tablespoonful of salt 

1/2 teaspoonful of paprica 

1/2 cup sweet cream 

1 onion if desired 

Grind the meats, add cream ; beaten eggs, crumbs, 
paprica, salt, grated pepper and ginger, mix thor- 
oughly, if desired, grate or chop the onion, brown in 
V4 CU P °f butter and add to the above mixture, put in 
loaf, bake. Serve hot or cold. 



9 



FISH LOAF 



5 pounds of fish, trout, whitefish 

1 cup of melted butter 

1 tablespoonful salt 

1 teaspoonful paprica 

1 sprig of parsley 

1/2 cup of crumbs 

Bone and grind the fish, add butter, salt, paprica, 
parsley and crumbs, turn in buttered pan, bake, serve 
hot, garnish with lemon and parsley. 



BREAKFAST FISH 

5 pound trout or whitefish 
1 quart of sweet milk 
1 cup of crumbs 
y% cup of butter 

1 tablespoonful of Worcestershire sauce 
3 eggs 

1 teaspoonful of chopped parsley 

Bone and grind the fish, add milk, crumbsj melted 
butter, Worcestershire sauce, beaten eggs and par- 
sely, salt, turn in buttered pan, bake, serve hot for 
breakfast with muffins and fruit. 

10 



BAKED HAM 



1 medium sized ham 
9 cloves 

cup of brown sugar (brown) 
1 teaspoonful of ginger 
1 pint of water 

Remove the fat, sprinkle with sugar, stick the 
cloves into the meat, pour water in roaster, place the 
ham in, cover tightly. 

Bake slowly till the meat is tender and a dark 
brown. Remove from the oven, keep covered until it 
gets cold. This will be very good served cold with 
potato salad. 



11 



PORK ROAST 



10 pounds of pork 
1 teaspoonful of ground sage 
1 tablespoonful of salt 
1 chopped green pepper 
1/4 teaspoonful of black pepper 
1 cup of water 

1 tablespoonful of flour 

2 cloves 

1/4 teaspoonful of ginger 

Wash the meat, sprinkle with ginger, black pep- 
per, and sage then flour, place in roaster, also the 
water, cloves, chopped pepper, cover closely, cook 
till tender. Serve hot. Brown the juice in the pan, 
thicken with 2 heaping tablespoonfuls of flour and 
11/2 pints of water, cook till thick, strain, serve hot. 



12 



LAMB ROAST 

1 leg of lamb 

1 tablespoonful of salt 

1 teaspoonful of paprica 

1 leaf of mint, if desired 

2 cloves 

1 teaspoonful of ginger 
1 cup of water 

Dredge with flour, place in the roaster, add salt, 
paprica, cloves, mint, ginger and water, cook till thor- 
oughly done and a delicate brown. Serve hot or cold, 
garnish with mint and parsley. 



FRIED FISH 

1 egg 

1 cup of milk 

4 pounds of fish 

% CU P °f cracker crumbs 

1 tablespoonful of salt 

Cut fish in medium sized pieces, dip in following 
mixture, egg well beaten, add milk, then roll in 
crumbs, fry brown in hot fat, sprinkle with salt. 

13 



BAKED PORK CHOPS 



12 loin chops 
1 cup water 
Y2 CU P of flour 
14 cup of crumbs 
1 teaspoonful of ground sage 
1 tablespoonful of salt 
1/4 teaspoonful of black pepper 
1 cup of lard and butter mixed 

Place the lard and butter in a pan over the fire, 
when the grease is hot, place the chops in after dip- 
ing each one in the solution of 1 tablespoonful of flour 
and a cup of water, then roll one side in flour, place 
in the pan, sprinkle with crumbs, salt, pepper, sage 
and bits of butter, bake till tender and brown. Lamb 
chops and fish may be cooked in same way. 



14 



MUSKRAT 

.;'<(> f ft 

1 muskrat 

2 tablespoonfuls of salt 
14 cup of butter 

14 teaspoonful of paprica 

1/2 teaspoonful of ground sage 

Dress and joint the muskrat, place in water enough 
to cover it to which 1 tablespoonful of salt has been 
added; then boil fifteen minutes. Drain, cool, dredge 
with flour. Brown in the hot butter, sprinkle with 
paprica, salt, sage, cover closely, cook slowly one 
hour. They are most delicious from the first of 
December till first of February. Garnish with sweet 
pickles. 



FISH (Bullheads) 

10 medium sized fish 
1 cup of butter 

Y2 teaspoonful of black pepper 
10 tablespoonfuls of sweet cream 

Dress and dredge the fish with flour, place the fish 
in a pan containing the hot butter. Sprinkle with 
salt, pepper and add the sweet cream, bake three- 
fourths of an hour. 



15 



RACCOON 

1 coon 

2 tablespoonfuls of salt 
Y2 pound of butter 

Y2 teaspoonful black pepper 
1 tablespoonful of ground sage 
1 tablespoonful of brown sugar 
3 1/2 quarts of water 

Dress the raccoon, place in three quarts of water 
and a tablespoonful of salt, remain over night, then 
remove, drain, dredge with flour, place in the roaster, 
with pint of water, sage, pepper, salt, butter, cook till 
done, serve hot with honeyed sweet potatoes and 
pickles. Fox squirrel may be cooked same way or 
fried. 



16 



/ 



/ 



BAKED CREAM CHICKEN 

1 chicken, 5 pounds 
1 pint of water 
1 cup of flour 
1 cup of butter 

1 teaspoonful of ground sage 
y% teaspoonful of black pepper 

2 teaspoonfuls of salt 

Dress and joint the chicken, dredge with flour, 
fry, brown quickly in the hot butter, remove to roast- 
er, add salt, sage, pepper. Put two heaping table- 
spoonfuls of flour into the frying pan where the 
chicken was browned. Add one and half pints of 
cold water, stir till thick. Pour in roaster with 
chicken, cover tightly, bake till tender, serve hot. 



17 



FRIED CHICKEN 

1 chicken, 2-i pounds 

1 cup of butter and lard mixed 

1 teaspoonful of sage 

2 teaspoonfuls of salt 

1 teaspoonful of butter 

Dress, joint the chicken, dip each piece in so- 
lution of one cup of water and tablespoonful of flour. 
Then roll in flour, put in frying pan of hot butter and 
lard, sprinkle with salt, sage, pepper, cover tightly, 
cook slowly thirty minutes, then turn each piece and 
sprinkle with other half of salt, sage, pepper, cover 
and cook slowly thirty more minutes. This should 
be brown but soft. Serve hot. 



18 



MEAT LOAF 



3 cups of ground pork 

3 cups of ground beef 

1/2 cup of ground cooked ham 

2 eggs 

1 cup of crumbs 
V2 CU P °f butter 
1/2 cup of sweet milk 
Salt to taste 

1/2 teaspoonful of black pepper 

1 teaspoonful of sage 

y 2 sweet pepper ground or V2 pemento 

Mix all ingredients together after beating the 
eggs, turn into a greased tin, bake in loaf till done, re- 
move from fire ten minutes before serving, serve sliced 
or whole, garnished with apples quartered, spiced, a 
sprinkle of sugar and butter, then bake. This is 
very appetizing, place a few sprigs of parsley on the 
dish too. 



V 



19 

1 



BAKED CUCUMBERS 



12 large cucumbers 
2 cups of ground cooked chicken 
1 cup of crumbs 
1/2 cup of butter 
1 tablespoonful of salt 
1 sweet green pepper, chopped 
1 pint of water 
1 egg 

1/2 teaspoonful of ground sage 

Mix chicken, beaten eggs, crumbs, peppers, salt, 
sage, butter into a paste. Peel, slit one side of 
cucumbers, remove seeds and pulp, fill with the meat 
mixture, place in a roaster, add the water, sprinkle 
with crumbs, dot with butter, cover, bake till tender, 
if they are not brown, then remove the cover and 
quickly brown. Serve hot. 



20 



NUT SAUCE 



1 pint of sweet milk 

3 tablespoonfuls of cornstarch 
1/2 teaspoonful of almond extract 

2 eggs 

1 cup of sugar 

1 cup of ground nut meats 

1 pint of whipped cream 

Heat the milk and beaten eggs in a double boiler, 
mix sugar and corn starch thoroughly, then add to 
hot milk stirring constantly, then flavoring if any, cook 
till thick, cool, place on ice, immediately before serv- 
ing add whip cream and nut meats. This may be used 
as cake fillings, over pie, or pudding. 



PUDDING OR ICE CREAM SAUCE 

1^/2 cups of brown sugar 
1/2 cup of maple sugar 
1/2 CU P of cream 

1 tablespoonful of flavoring 

2 tablespoonfuls of butter 

Boil all above ingredients until they bubble, then 
remove from fire, and beat till thick. Serve on ice 
cream or pudding. 

21 



ORANGE AND PEACH MOUSSE 



2 cups of water 

1 1/2 cup of sugar 
1 orange 

cup of orange juice 
y± cup of lemon juice 

3 whites of egg 

1 teaspoonful of vanilla 

1 cup of peach pulp 

1 pint of whipped cream 

Make a syrup of water ; one cup of sugar, one 
grated rind and juice of an orange, three-fourth cup 
of orange juice and lemon juice. Add the stiffly 
beaten whites to which half cup of sugar has been 
beat in, vanilla, fold in one pint of whipped cream, 
then the peach pulp. Freeze and pack for four hours. 
Serve in slices with cake if desired. Any desired fruit 
may be substituted for peaches. 



22 



RED RASPBERRY JAM 

Allow three-fourths pound of granulated to one of 
berries, one pint of currant jelly to five of berries. 
Put sugar and berries in layers after mashing, let 
stand one hour, then boil half hour. Put in glasses. 



STRAWBERRY PRESERVES, UNCOOKED 

Wash and drain the berries, mash every berry. 
Put as many cups of sugar as you have berries 
mashed, stir till all trace of sugar has disappeared. 
This will be about the consistancy of honey. Turn in 
jars, place in the sun three hours, cover with parafine, 
set in a dark cool place. This will keep from one year 
to another. 

This makes delicious shortcake served with whip- 
ped cream for winter use. 



23 



CUCUMBER PICKLES 



Wash and pack cucumbers (very small) in a 
crock. Place a light weight on them. Add one tea- 
spoonful of salt to each gallon of water, boil, skim, 
and pour over the cucumbers boiling hot, drain, boil 
and skim three mornings in succession, always pour 
ing on boiling hot. The fourth morning, thoroughly 
drain, and add two-thirds water, one-third vinegar, 
one-half teaspoonful of alum to each quart of vinegar 
used, boil and skim, pour boiling hot water over the 
cucumbers. The third day drain and add cold cider 
vinegar. Place horseradish leave under the weight. 
They are ready for use any time. A small amount of 
brown sugar and spices may be added if desired. 



MAPLE MOUSE 

6 eggs 

1 pint of maple syrup 
1 pint of whipped cream 

Beat yolks light, stir into the syrup, cook in double 
boiler till egg is done, remove from fire, add pinch of 
salt to whites, beat stiff, add to the cold syrup and 
egg, then fold in whipped cream, freeze, pack four 
hours, serve in slices. 

24 



MY FAVORITE COOKIES 



3 cups of flour 

2 cups of sugar 

1 cup of sour milk 

1 cup of shortening (prefer butter) 

1 teaspoonful of soda 

3 teaspoonfuls of baking powder 

2 cups of chopped fruit if desired 

4 eggs 

Tablespoonful of flavoring 

My baking powder in the flour, the soda with the 
milk. Place flour in mixing bowl, put sugar, eggs, 
shortening, milk, flavoring, mix in a dough, with as 
little flour as can be rolled and cut, add the neces- 
sary amount of flour to complete rolling. If fruit is 
desired after you have placed the cookies on greased 
tins before placing in the oven press pieces of fruit 
into the cookie, brush with butter, sprinkle with sugar, 
bake, or bake plain, when cold cover with boiled cara- 
mel frosting, delicious. 



25 



DOUGHNUTS 

2 cups of sugar 

1 cup of sweet milk 

6 tablespoonfuls of freshly mashed potatoes 
4 teaspoonfuls of baking powder 
4 eggs 

4 tablespoonfuls of melted butter 

2 teaspoonfuls of desired flavoring or 1 teaspoon- 

ful of ground nutmeg 

Put baking powder into 5 cups of sifted flour, boil 
potatoes, mash and press through a seive till you have 
the required amount, place flour in the mixing bowl, 
put sugar, eggs, shortening, potatoes, flavoring, mix 
into a stiff dough, roll out, fry on both sides into deep 
hot fat. These may be made by using sour milk with 
one teaspoonful (level) of soda, instead of sweet milk. 



26 



EGG SAUCE 



2 cups of granulated sugar 
1 cup of water 
4 whites 

1 pint of whipped cream 
1 teaspoonful of flavoring 

Place water and sugar on a slow fire, cook till it 
threads, quite thick, add a pinch of salt to the whites, 
beat very stiff, pour boiling syrup over them, fold over 
slowly till cold, add whipped cream last and flavoring. 
This is nice for pudding or frozen same as ice cream. 



CARAMEL FILLING 

2 cups of granulated sugar 
1/2 of water 
4 whites 

Melt the dry sugar till its a golden brown, add a 
pinch of salt to the white, beat stiff, add the water to 
this melted syrup, boil till threads, thick, then pour 
over the white while boiling, beat slowly till cold. This 
may be used as filling or frosting for the cake. 



27 



HONEYED SWEET POTATOES 



6 medium sized potatoes 

1 pint of water 

1 pint of honey 

3 tablespoonfuls of butter 

1/4 teaspoonful of ginger 

Wash and boil the sweet potatoes, cut in sizes de- 
sired, place in baking pan, pour over them; honey, 
water, butter, ginger, bake slowly one hour. 



RAISIN FILLING 

3 cups of ground raisins 
1 lemon 

1 teaspoonful ginger 
■/4 CU P °f butter 

2 cups of sugar 

3 cups of water 

2 heaping teaspoonfuls of corn starch 

Place raisins, butter, ginger, lemon juice, water 
in double boiler, cook one hour, mix sugar and corn 
starch, stir into the above mixture. When thick re- 
move from fire, cool. This may be used for cake fill- 
ing, or pie double crust or single, to be frosted or 
whipped cream. 

28 



PEACH PRESERVES 



1 pint of water, 1 pint of strained lemon juice, 
add enough granulated sugar to make a very thick 
syrup, 1 teaspoonful of ginger, three cloves, then add 
to the boiling syrup the peaches that have been pared, 
stoned and cut into halves a piece at a time. If syrup 
thins too much add more sugar, boil till all peaches 
are done. The syrup should be about the consistancy 
of honey. Put in jars hot same as fruit. Pear pre- 
serves can be made the same way. 



ORANGE FROSTING 

1/2 cup of strained orange juice 

2 cups of sugar 

3 whites of egg 

Add pinch of salt to whites, beat stiff, make a 
thick syrup of orange juice and sugar, beat all to- 
gether till cold. May be used as frosting or filling. 



29 



CHOCOLATE FROSTING 



1/2 cup of melted butter 
3 cups of powdered sugar 

1 cup of powdered chocolate or % cup of melted 

Baker's chocolate 
1 cup of boiled coffee 
1/2 teaspoonful of vanilla 

Mix all ingredients together, beat slowly till light, 
use as frosting or filling. 



CREAM FROSTING 

Stir all powdered sugar you can into one-fourth 
cup of sweet cream, beat till light, use any desired 
flavoring. 



30 



WATERMELLON PICKLES 



1 quart of vinegar ^ 
5 quarts of water 
10 cloves 
1 teaspoonful of salt 
1 teaspoonful of ginger 
1 teaspoonful of cinnamon 
4 cups of dark brown sugar 

Add as much pared and diced rinds as can be cov- 
ered in this above mixture. 
1/4 teaspoonful powdered alum 
1 cup of seedless raisins 

Make a syrup of vinegar, water, sugar, add the 
spices, alum, when it begins to boil add the rinoTs, 
cook till tender and clear, then the raisins fifteen 
more minutes. Can hot same as fruit. 

Syrup of this proportion is what I use for pears, 
grapes and all sweet pickles. 



31 



CANTALOUPE HONEY 



6 cups of grated cantaloupe 
20 cups of granulated sugar 

1 cup of lemon juice 
% cup of orange juice 

2 cloves 

1 teaspoonful of salt 
1 teaspoonful of ginger 
Pinch of alum 

Strain all juices, add sugar, spices, salt, alum, 
when boiling add a little of cantaloupe at a time till 
all has been put in, cook till thick and the cantaloupe 
is clear. 



ORANGE MARMALADE 

6 oranges 
4 lemons 

y% teaspoonful ginger 

A pinch of salt 

Sufficient sugar to thicken 

Strain all juices, add two cups of water, place the 
whole rinds into the liquid, place over the fire, let sim- 
mer twenty minutes. Remove the rinds, add suf- 
ficient granulated to make thick. Put in cans hot, seal. 

32 



PEAR CONSERVE 



6 cups of grated pears 
4 cups of grated cantaloupe 
1 cup of strained lemon juice 
1/2 cup of strained orange juice 

1 teaspoonful of ginger 
Pinch of salt 

10 cups of sugar 

2 cups of water 

2 cups of seedless raisins 

Make a syrup of water, juices and sugar, when 
boiling hot add grated fruit, ginger, salt, boil forty 
minutes, if this is not thick enough add more sugar till 
thick like honey or till it threads thick. Then add 
raisins, boil five minutes, seal as fruit. 



33 



FRUIT SALAD 



1 cup of chopped nut meats 

2 cups of dice orange 

2 cups of white grapes 

2 cups of dice bananas 

1 cup of dice tender celery 

1 cup of finely chopped tart apples 

1 cup of chopped candied cherries 

% cup of sugar 

Mix the orange, bananas, celery, apple, candied 
cherries, half and seed the grapes, then add, drain 
twenty minutes, add nut meats and sufficient lemon 
cream dressing to make consistence desired. Serve 
immediately on lettuce. 



34 



LEMON CREAM SALAD DRESSING 

6 lemons 
6 egg yolks 

1 heaping teaspoonful of mustard 
1 teaspoonful of salt 
% cup of sugar 

4 cups of water 
*4 cup of butter 

5 heaping teaspoonfuls of corn starch mixed with 

water 

1 pint of whipped cream 
1 teaspoonful of paprica 

Beat yolks, add salt, butter, mustard, paprica, the 
lemon juice and corn starch dissolved in the water, 
cook in double boiler, stirring to avoid lumping. When 
done remove from the fire, cool, set on ice, thin with 
whipped cream. 



35 



POTATO SALAD 



1 cup of dice potatoes 
1 hard boiled egg 
*/4 CU P °f dice celery 

14 cup of finely chopped sweet green pepper 
1 onion size of walnut if desired 
14 cup of finely cut cucumbers if desired 
1 tablespoonful of salt 
Mix all ingredients with cream dressing to con- 
sistence desired. 



CORN PUDDING 

3 cups of corn (canned) 
2 eggs 

1 tablespoonful of crumbs 

2 teaspoonfuls of brown sugar 
1 teaspoonful of paprica 

1 tablespoonful of butter 
1 teaspoonful of salt 

Beat the eggs, add corn, sugar, salt, paprica, 
melted butter, crumbs, beat all together, turn in but- 
tered dish, sprinkle with crumbs, dot with butter, 
sprinkle with paprica, bake till custard has set. Serve 
hot. 

3fi 



\ 



NUT BREAD 

2 eggs 

1 cup sugar 

2 cups of sweet milk 

4 heaping teaspoonfuls baking powder 
ll/2 cups of chopped walnut meats 
1 teaspoonful of salt 

Mix baking powder with two cups of flour. Beat 
eggs well, add sugar, milk, salt, and flour, beat till 
light, add nuts and enough flour to make thick batter, 
bake in two tins (loaves) three-fourths of hour. Invert 
pan on board till bread is nearly cold, then remove 
the pans. 



37 



BROWN BREAD NO 1 

8 cups sour milk 

8 teaspoonfuls (level) of soda 

2 cups of shortening 

8 eggs 

1 cup of molasses 

2 cups of brown sugar 

1 1 teaspoonfuls of baking powder 
2 cups of raisins 
2 cups of whole wheat flour 
2 cups of white flour 
2 cups of rye flour 
4 cups of graham flour 
1 cup of corn meal 
1 tablespoonful salt 
1 tablespoonful ginger 

Mix all flours together, add salt, baking powder, 
put soda into milk, add unbeaten eggs, shortening, 
molasses, ginger, sugar, then milk containing the soda, 
last the flour, beat (fold in), slowly for ten minutes, 
dredge the raisins with one cup of flour previously 
taken out and add raisins, fold evenly in the mixture, 
bake in loaf tins. This may be divided into half the 
ingredients. This bread is very good served with 
roast lamb. 



38 



BROWN BREAD NO. 2 



8 cups of sour milk 

8 teaspoonfuls (level) of soda 

2 cups of shortening 

8 eggs 

1 cup of molasses 

2 cups of brown sugar 

11 teaspoonfuls of baking powder 

2 cups raisins 

8 cups of graham flour 

3 cups of white (Gold Medal) flour 
^2 cup corn meal 

1 tablespoonful ginger 

Mix soda with milk then unbeaten eggs,, shorten- 
ings molasses, ginger, sugar, tablespoonful of salt ; 
Mix flour, baking powder and raisins thoroughly, add 
to above mixture, beat slowly ten minutes or until 
very light, fill pans two-thirds full, bake in moderate 
oven one hour. Invert pans of bread on a board, let 
remain until nearly cold then remove pan, wrap each 
loaf in oil paper. 



39 



CORN BREAD 



5 cups of corn meal 

1 cup of Gold Medal flour 

6 teaspoonfuls of baking powder 
4 cups of sour milk 

4 teaspoonfuls of soda (level) 

y% cup of shortening 

4 unbeaten eggs 

1 tablespoonful of salt 

Mix soda in nfilk, add beaten eggs, melted short- 
ening, corn meal and flour, salt, let stand one hour, 
add baking powder, beat well, bake one hour. 



SOUR CREAM MUFFINS 

4 cups of sifted flour 
3 cups of sour cream 

3 teaspoonfuls (level) of soda 
% cup of sugar 

^4 CU P of melted butter 

4 teaspoonfuls of baking powder 
6 eggs 

Mix baking powder with the flour, soda with the 
cream,, add butter, unbeaten eggs, cream, sugar, and 
flour, beat slowly fifteen minutes or until very light, 
bake 12 minutes in hot oven. Flour must be sifted in- 
to the cups. 

40 



SPOON CORN BREAD 



1 quart of sweet milk 
ll/2 cups of corn meal 

2 heaping tablespoonfuls of butter 
1 tablespoonful of sugar 

1 teaspoonful of salt 
1 egg 

Boil the milk, add the corn meal, butter, sugar, 
salt, stir ten minutes, add beaten yolk, lastly the stiffly 
beaten white, bake twenty-five minutes. 



DELICIOUS CORN BREAD 

1 quart of cold water 
1% cups of corn meal 
1 cup of melted shortening 
1 tablespoonful sugar 
1 teaspoonful of salt 

Mix all ingredients, let stand one hour, bake in 
moderate oven for forty minutes. 



41 



MOTHERS BISCUIT 



1 pint of sour cream 
3 pints of flour 

2 teaspoonfuls of soda 

3 teaspoonfuls of cream of tartar 
Y2 teaspoonful of salt 

Mix soda with cream ; cream of tartar with flour 
also salt; mix all together, roll to one-half inch thick, 
cut, put in pan, brush with soft butter, bake. 



SOUR CREAM BISCUIT 

9 cups of sifted flour 

1 cup of shortening 

3 cups of sour cream 

3 teaspoonfuls soda 

8 teaspoonfuls of baking powder 

1 tablespoonful of salt 

Mix soda with cream, baking powder with flour 
and salt, knead all together shortening cream. Roll 
one-fourth inch thick, cut, put in greased pan, brush 
with melted butter, put another layer on, spread with 
butter, bake twenty minutes, serve hot. 

42 



PIE CRUST 

3 cups of sifted flour 

1 heaping teaspoonful baking powder 

1/2 teaspoonful of salt 

!/4 cup of cold water 

1 cup of shortening 

Mix baking powder with flour also salt, then mix 
shortening, water and flour all together, put in ice- 
box. This is best any time after standing twelve 
hours and will keep in good condition for four or 
five days. 



43 



SHORT CAKE 



9 cups of sifted flour, Gold Medal 

3 cups of shortening 

3 cups of sour milk 

3 teaspoonfuls (level) of soda 

1 teaspoonful of salt 

3 teaspoonfuls baking powder 

Mix baking powder, salt with flour, soda with 
the milk. Put flour into mixing bowl, shortening, milk 
mix all together, roll one-fourth inch in thickness, 
place in buttered pan, brush with melted butter, place 
another layer on top of the others, spread with soft 
butter, bake. 

Wash and drain berries, save a few whole ones, 
crush the others, sweeten to taste, let stand one hour 
on ice. When ready to serve, allow fifteen minutes 
for the shortcake to bake, take from the oven, have 
some melted butter ready, separate the biscuits, 
spread with melted butter, cover with crushed berries, 
place other half biscuit on, spread with butter, more 
crushed berries and three whole berries on top, serve 
with whipped cream, individually. Any fruit desired 
may be used. The dough may be made by substitut- 
ing sweet milk instead of sour milk and soda. 



SOUR MILK BISCUITS 

Are made the same as short cake, by using 2 cups 
of shortening instead of three. 



44 



GRAHAM MUFFINS 



3/2 cup sour milk 

1/2 teaspoonful of soda 

2 eggs 

2 teaspoonfuls of baking powder 
■/4 CU P °f melted butter 
2 tablespoonfuls of sugar 
1 teaspoonful of salt 

Enough graham flour to make thick batter 

Mix baking powder with one cup of flour, mix 
soda and milk, add butter, unbeaten eggs, sugar, salt 
the flour and baking powder, beat all slowly ten min- 
utes, add sufficient flour for a thick batter. Bake 
fifteen minutes. 



45 



STRAWBERRY CRUSH 



2 cups of strawberries crushed 

1 cup of sugar 

4 whites of egg 

1 pint of cream (double) 

Crush the berries, or any desired fruit, stir sugar 
with them till sugar is dissolved, add a pinch of salt to 
the eggs and beat stiff, whip the cream, mix all to- 
gether, freeze, serve as ice cream. 



STRAWBERRY ICE 

2 quarts of strawberries 

3 cups of granulated sugar 
1% cups of water 

Juice of 4 lemons 
Juice of 1 orange 
Whites of 3 eggs 

Mash and strain the berries, add sugar, stir till 
all is dissolved, then add water, juice of lemons and 
orange, lastly the beaten whites, freeze, serve. 



46 



FRUITED TAPIOCA 



cup of orange juice 
1/2 CU P °f lemon juice 
5 cups of sugar 

7 cups of pearl tapioca 

2 cups of pineapple juice 
2 cups of crushed strawberries 
2 cups of peach juice 
1 tablespoonful of vanilla 
1 tablespoonful of almond extract 
15 cups of cold water 

8 eggs 

All juices must be strained, add water, soak 
tapioca over night, add sugar, well beaten eggs, 
vanilla, almond, cook till clear, turn in pans, cool, 
serve with nut sauce. 



47 



CARAMEL CUSTARD 



1 quart of sweet milk 
y% cup of sugar 
6 eggs 

1/2 teaspoonful of salt 

Take one cup of milk out, boil the remainder, melt 
the sugar, pour the boiling milk, add beaten eggs to 
the cold milk, then put all together, stir till begins to 
thicken, serve in glasses. 



WHIPPED CREAM 

3 whites of eggs 

3 tablespoonfuls of sugar 

1 pint of double cream (sweet) 

4 tablespoonfuls of sweet wine 

1 teaspoonful of vanilla or lemon extract 

To the well beaten whites, add the whipped cream 
and wine and sugar, freeze, serve with cake. 



48 



BREAD PUDDING 



1^2 cups of sugar 
2 cups of crumbs 
5 eggs 

1 tablespoonful of butter 
1 teaspoonful of ginger 
1 tablespoonful of vanilla 

1 quart of sweet milk 

2 cups of seedless raisins 

1 cup of orange marmalade 

Cream, sugar and butter, add beaten yolks, soak 
crumbs in the milk, add ginger and raisins, bake in 
pan two-thirds full, when the custard has set, spread 
the marmalade over the top, add pinch of salt to 
whites, beat, then half cup of sugar, beat stiff, spread 
over the marmalade, brown in oven, serve cold with 
cream. 



49 



p 



GERMAN GRIDDLE CAKES 

6 eggs 

6 tablespoonfuls of flour 
1 teaspoonful of salt 

Beat half salt and yolks till very light, the re- 
mainder of salt and whites till stiff, fold the whites 
with yolks, add flour by spoonfuls till all has been 
folded evenly, fry on hot buttered griddle. 



ELDERBERRY PIE 

2 cups of elderberries 
1 cup of sugar 

1 tablespoonful of flour 

2 tablespoonfuls of lemon juice 
1 teaspoonful butter 

Mix the flour with the sugar, line the pan with 
crust, put berries, sugar, flour, butter^ lemon juice, 
cover with crust, spread generously with soft butter, 
bake till juice is nice and thick. 



50 



SLICED SWEET POTATO PIE 



Line pan with crust. Boil and slice enough sweet 
potatoes to fill the pan, add one-fourth teaspoonful 
cinnamon or nutmeg, one cup of granulated sugar to 
which one tablespoonful of flour has been mixed, add 
one tablespoonful of butter, two tablespoonfuls of 
water, cover with crust, spread generously with soft 
butter, bake till juice is thick and creamy. 



SWEET POTATO CUSTARD PIE 

Line the pan with crust, fill with following mix- 
ture: two cups of boiled, mashed, sweet potatoes, one 
cup of granulated sugar, one teaspoonful of lemon 
juice, a pinch of salt, two well beaten eggs, bake till 
firm, (20 minutes). 



51 



PINEAPPLE PIE 



2 cups of shredded pineapple 
1 teaspoonful of butter 
1 cup of sugar 

1 heaping tablespoonful of flour 

Gook in a double boiler, two cups of shredded 
pineapple, one teaspoonful of butter, one cup of 
sugar, a heaping tablespoonful of flour, mixed with 
the sugar, cook till thick. When cold this may be 
used in double crust, single crust with whip cream or 
deep frosting. 



FIG PIE 

3 cups of finely chopped figs 
2 cups of water 

1 cup of granulated sugar 
Y2 teaspoonful of ginger 

2 heaping tablespoonfuls of corn starch 
1 tablespoonful of butter 

Cook in a double boiler the chopped figs, water, 
ginger, butter for one hour, then add sugar, lastly the 
corn starch mixed with verv little cold water, stir and 
cook till thick, strain through a colander, cool, use 
as a double crust, single crust with frosting, or whip- 
ped cream. 



52 



DATE PIE 

3 eggs 

2 cups of chopped and seeded dates 
1 cup sugar 

1 tablespoonful lemon juice 
1 tablespoonful of butter 
1 1/2 pint water 

Cook in a double boiler, the dates, sugar, water, 
lemon juice, butter till tender enough to run through 
a coarse meshed seive, return to the boiler, add 3 well 
beaten eggs, cook 3 minutes, stirring constantly, re- 
move, cool, use as double crust, single crust with 
frosting or whip cream. 



53 



PUMPKIN PIE 



3 eggs 

2 cups of canned pumpkin 

1 tablespoonful of baking molasses 

\y% pints of sweet milk 

% cup of sugar 

y% teaspoonful lemon extract 

Pinch of salt 

^2 teaspoonful of cinnamon 
1/2 teaspoonful of ginger 

Mix, well beaten eggs, pumpkin, molasses, milk 
(sugar mixed with cinnamon), ginger, salt, bake in 
separate crust till firm. 



IRISH POTATO PIE 

\y% cups of mashed potatoes 
2 cups of granulated sugar 

2 cups of sweet milk 

3 eggs 

1 tablespoonful butter 

Boil enough potatoes till tender for one and half 
cups after they are mashed, add milk, well beaten 
eggs, sugar, butter, desired flavoring to taste. Bake 
in single crust. 

54 



I 



APPLE PIE 



2I/2 cups sliced apples 

1 cup granulated sugar 

1 tablespoonful of flour 

1 teaspoonful of butter 

Flavoring, nutmeg, lemon or cinnamon 

Line pan with crust, fill with apples (sugar mixed 
with flour) butter, flavoring, 1 tablespoonful of water, 
cover with crust, spread generously with soft butter, 
bake till apples are done and juice is thick and 
creamy. Delicious with whipped cream. 



APPLE PIE NO. 2 

2 cups of sliced apples 
*/4 CU P °f raisins 
1 cup light brown sugar 
1 teaspoonful of butter 
^4 teaspoonful of ginger 
1 tablespoonful of water 
1 tablespoonful of flour 

Line pan with crust, fill with apples, raisins, 
ginger, butter (sugar mixed with flour), water, spread 
with crust, bake till apples are done. 

55 



CHERRY PIE 



2 cups of pitted cherries 

1 cup of sugar 

1 tablespoonful of flour 

1 teaspoonful of butter 

1/2 teaspoonful of almond extract 

Line pan with crust, fill with cherries, butter, 
flavoring, sugar mixed with flour, spread with crust, 
spread generously with soft butter, bake till juice is 
thick and creamy (20 minutes). 



CUSTARD PIE 

11/2 pints of milk 
y'l cup of sugar 
3 eggs 
Flavoring 

Line pan with crust, fill with following, heat the 
milk and sugar together till sugar has dissolved, let 
cool, add well beaten yolks, flavoring, add pinch of 
salt to the whites, beat stiff, add to above, bake till 
thick. 



56 



RED RASPBERRY PIE 



2 cups of berries 

1 tablespoonful of lemon juice 

1 cup of sugar 

1 tablespoonful of flour 

1 teaspoonful of butter 

Mix sugar with flour, berries, butter, lemon juice, 
bake in double crust, spread with butter before bak- 
ing. 



LEMON PIE NO. 1 

3 lemons 
2 eggs 

2 cups of sugar 

1 tablespoonful of butter 
ll/2 cups of water 

3 tablespoonfuls of corn starch 

Cook in double boiler the juice of 3 lemons, one 
grated rind (the yellow only), sugar, butter, 2 beaten 
yolks, (water mixed with corn starch), cool, bake in 
separate crust, using 2 whites, pinch of salt, 2 teas- 
spoonfuls of sugar, beaten well for the frosting, bake 
fill brown. The crust may be baked first or line pan 
with crust, fill with the cooked and cooled mixture. 



LEMON PIE NO. 2 

3 lemons 
2 eggs 

1 pint of water 
11/2 cups of sugar 

1 tablespoonful of butter 

2 tablespoonfuls of corn starch 

Cook lemon juice, one rind and water ten minutes, 
mix corn starch with the sugar, add this to above after 
removing the rind, stir constantly till thick, add but- 
ter, remove from the fire, let cool, then add the well 
beaten eggs, bake in separate crust, serve cold with 
whipped cream. 



58 



SWEET POTATO PIE NO. 1 



1 pound of sweet potatoes 
^2 cup of molasses 

2 eggs 

1 tablespoonful of butter 

2 tablespoonfuls of sugar 
1 pint of sweet milk 

y<2 teaspoonful of ginger 

Yo teaspoonful of cinnamon or nutmeg 

Grate the raw potato, add molasses, sugar, spices, 
butter, milk and well beaten eggs, bake in single 
crust, one and half hours, serve warm. 



CREAM PIE NO. 1 

1 pint of sweet cream 

3 whites of eggs 

\y% cups of powdered sugar 

1 teaspoonful of lemon, almond or flavor to taste 

Beat the sugar and cream together, add flavoring, 
add pinch of salt to the egg whites, beat till stiff, stir 
this well into the cream, bake in separate crust till 
thick, serve cold. This is delicious with neufchatel 
cheese, a little round ball on plate with pie. 

59 



CREAM PIE NO. 2 

3 eggs 

IV2 pints of milk (sweet) 
Desired flavoring 

1 cup of sugar 

2 heaping teaspoonfuls corn starch 
1 tablespoonful butter 

Cook in a double boiler, the milk (sugar mixed 
with corn starch) butter, let cool, add beaten yolks, 
cook in separate crust, add a pinch of salt to the 
whites, 3 teaspoonfuls sugar, beat stiff, spread over 
pie, bake till brown, serve cold. 



NUT CREAM PIE 

When cooked cream of No. 2 cream pie is cooked 
and cold, add 2 cups of ground nuts, fill in single 
crust that has been baked. 



60 



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